Turkey Stock

Ingredients

1 turkey carcass

1 large yellow onion, large dice

1 large carrot, large dice

1 celery rib, large dice

Olive Oil

1 plum tomato, large dice

12 peppercorns

6 sprigs thyme

6 bay leaves

Water

Instructions

In a stockpot large enough to hold the turkey carcass and vegetables, heat oil, add diced vegetables, and cook until golden and soft. Add tomato and a little salt. Add peppercorns, thyme and bay leaves. Remove from heat.

Cut the turkey carcass in 4-6 pieces. Add to the stockpot. (If you want a richer darker stock roast the bones in a 400-degree oven till golden before the first step. Do the same with the wings if you remove them.) Fill the pot with water just to cover the ingredients. Bring to a boil and skim off any foam. Reduce heat and simmer for 4-6 hours. Add a little water if necessary if the stock reduces too much.

When the stock is cool enough to handle, strain into another pot. Discard solids. Bring the stock back to a boil and skim off any foam or impurities. Reduce until full flavor is achieved. Skim off any fat. Cool the stock and refrigerate. The stock should resemble Jell-O when it’s cold.